We recently had several food opportunities at my workplace and I signed up to bring cookies. I did one semi-home made and one from scratch. I took this opportunity to make PQ's Triple Threat Chocolate Chip Cookies.
Lets get to the semi homemade first shall we?? I took two of those bag of cookie mixes in the sugar cookie variety and mixed them up as directed. A friend had given us a big ole bag of macadamia nuts so I added about a cup of those, a half bag of high quality white chocolate chips and a cup of coconut and made these babies. I ALWAYS have parchment paper on hand and use it religiously but for some reason this is the time I ran out. Never fear, Google assured me to uhhhh read the directions. Some cookies need to be on a greased pan and some not so much. These went straight onto the foil and came off easy peasy.
Now onto the Rebecca Rather (the Pastry Queen) and her Triple Threat Chocolate Chip Cookies.
I chopped the chocolate as directed. I could have done this in an electric chopper but I feel like it is rough on it-the chocolate is so dense. I also made the mistake of getting 8 ounces of unsweetened and 3 ounces of bittersweet (the opposite of the directions) so I added additional sugar to the recipe. The lesson here being don't freak out.
Toast the chopped nuts.
You will mix the chocolate with all of the other ingredients.
Then the chocolate chips and nuts go in.
Just as the other folks have said who made these have said, I put them in the fridge/freezer before baking. Not for long but they will stay nice and formed if they are nice and cold. I loved these cookies and will definitely make them again.
Good job Pastry Queen!!
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